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    Zucchini-Bluebery Bread/muffins

    Source of Recipe


    Maggie Viken

    List of Ingredients


    • 3 lrg. eggs
    • 1 C. vegetable oil
    • 3 tsp. pure vanilla
    • 2 C. zucchini, grated and squeezed
    • 2 C. sugar
    • 3 C. all-purpose flour, unbleached
    • 3 tsp. cinnamon, ground
    • 1/2 tsp. nutmeg, ground
    • 1/2 tsp. cloves, ground
    • 1 tsp. baking soda
    • 1/2 tsp. baking powder
    • 1 tsp. sea salt
    • 1 C. pecans, chopped
    • 1 1/2 C. fresh blueberries


    Instructions


    1. Mix together eggs, oil and vanilla. Add zucchini and sugar. Sift together dry ingredients and mix into wet, stirring just until moistened. Gently stir in blueberries and nuts. Pour into either 2 greased and floured loaf pans or make into muffins using muffin papers. Bake at 350 degrees F. until loaves/muffins pick test done. Cool completely.



 

 

 


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